|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer hose used for large equipment with a quat concentration of 0ppm. CDI: PIC ran hose for a couple minutes and concentration was at 200 ppm. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large beef case with the top layer of beef/ lamb above 41F and the bottom layer at 41F or below. Items out of temperature were voluntarily discarded. Items in the case that were Dept. of Agriculture were placed back in the walk in cooler to cool. EHS advised PIC to monitor temperatures of the items on the bottom layer until the case is repaired.
Observed small beef end cap with items above 41F (both top and bottom layer). Items were voluntarily discarded. Repair tickets were submitted for both cases.
VR Required by 9/3 to ensure units are holding foods at 41F or below. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair. Observed large beef case holding items on the top layer above 41F and the bottom layer at 41F or below and small beef end cap holding all items above 41F. CDI: repair tickets were put in for both cases. The small beef end cap will not be used until the unit is repaired. The large beef case will have a single layer of food (due to those items being in temperature) EHS advised PIC to monitor temperatures. |